On the rare occasion you have leftover mashed potatoes, here's a delicious way to repurpose them.
Course Side Dish
Keyword blue cheese, leftover mashed potatoes, mashed potato
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
3cupsleftover mashed potatoes - made with Yukon Gold potatoes
2scallionswhite and light green parts, chopped
3ouncesblue cheesecrumbled, divided
2slicesbreadpreferably sourdough or italian
1tablespoonbuttercut into small cubes
1tablespoonextra blue cheesefor topping
Preheat the oven to 375 degrees. Spray a small (3-4 cup) casserole dish with vegetable spray.
In a large bowl combine the mashed potatoes, scallions, egg, milk and blue cheese. Stir until well combined. Transfer the mashed potatoes to the casserole dish and smooth the top with the back of a spoon.
Place the bread, italian parsley and butter into the bowl of a mini-prep food processor and pulse until fine breadcrumbs form and parsley is chopped.
Top the potato mixture with the breadcrumbs and sprinkle with remaining blue cheese.
Bake for 20-25 minutes until topping is browned and bubbly. Serve.